Check out the impressive neon hue of this Hachiya persimmon pulp:
I’d intended to make persimmon pie, but the brilliant orange convinced me to use the fruit fresh to preserve its color. Here’s the pulp after blending it:
Next I made a stovetop gelled dessert with almond milk, sweetening it with a smidgen of maple syrup and thickening it with agar and kuzu instead of gelatin to keep the recipe vegetarian. I kept the recipe simple to let the delicate flavor of the persimmon to come through. I layered the almond milk with the fresh persimmon pulp in the glass and let it set for a couple of hours in the refrigerator.
The final result:
And the recipe:
- 2¼ c. sweetened almond milk, Trader Joe’s or another brand. Trader Joe’s has some thickeners in it like xanthan gum which may help thicken the dessert. (2 cups on the stovetop, 2 Tbs. to dissolve the kuzu)
- ½ tsp. vanilla
- 2 Tbs. maple syrup
- 2 c. persimmon pulp from completely soft and ripe Hachiya persimmons, about 2 large persimmons (1/2 cup used in pudding, 1½ cups used separately)
- 2 Tbs. agar agar flakes
- 1 Tbs. kuzu
- Put almond milk and agar flakes in cooking pot, let sit for 20 minutes.
- Remove top from persimmon, cut in half, remove any tough or whitish area in the center.
- Blend persimmon pulp in blender.
- Put persimmon pulp in small bowl.
- Heat almond milk/agar mixture on stove, simmer and stir for at least 5 minutes.
- Add vanilla and maple syrup, add more to taste. The almond milk I used has sugar as an ingredient already so little sweetening was needed. Your almond milk may have more or less sweetener or vanilla.
- Pour the almond milk/agar flake mixture in the blender, divided if necessary to avoid overfilling blender with hot liquid.
- Place top firmly on blender, blend.
- Return almond milk/agar mixture to pot and simmer for a few more minutes to completely dissolve agar.
- Prepare kuzu by stirring and mashing it with a fork in a small bowl with a small amount (around 2 Tbs.) of cool almond milk until dissolved.
- Add dissolved kuzu/almond milk mixture to pot.
- Stir for a few minutes until the kuzu begins to thicken the almond milk.
- Add ½ cup persimmon pulp and whisk together.
- Layer remaining persimmon pulp and almond milk mixture in parfait glasses.
- Let set in refrigerator for at least one hour.